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Tuesday, July 28, 2020 | History

2 edition of role of ascorbic acid on discoloration of strawberry juice and concentrate found in the catalog.

role of ascorbic acid on discoloration of strawberry juice and concentrate

Metty Soek-Kioen Poei

role of ascorbic acid on discoloration of strawberry juice and concentrate

by Metty Soek-Kioen Poei

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Published .
Written in

    Subjects:
  • Vitamin C.

  • Edition Notes

    Statementby Metty Soek-Kioen Poei.
    The Physical Object
    Pagination[10], 94 leaves, bound :
    Number of Pages94
    ID Numbers
    Open LibraryOL14228601M

    Determination of L-Ascorbic acid. L-Ascorbic acid or vitamin C content was measured by titration with a 2,6-dichlorophenolindophenol sodium salt solution and chloroform was used for intensely colored extracts (AOAC). Results were expressed in mg L-AsAc equivalent per g fresh bilberries, respectively :// The effectiveness of pineapple stem protease (bromelain) in enzymatic browning inhibition was evaluated on apple juice and compared with that of L-cysteine and ascorbic acid at 25±1°C. The relative effectiveness of these anti-browning agents was determined in terms of color (L*) and enzymatic activity measurements with respect to time. L-cysteine at and mM concentrations gave the ?doi=ajft

    A strawberry–apple–lemon juice blend, for example, has an attractive red appearance and is rich in polyphenols, anthocyanins, ascorbic acid, and antioxidant compounds. Heat treatment (HT) is the most commonly used preservation technique to extend the shelf life of juices [ 2 ]. The evaluation of plasma citric acid is scarcely used in the diagnosis of human diseases. On the contrary urinary citrate excretion is a common tool in the differential diagnosis of kidney stones, renal tubular acidosis and it plays also a role in bone diseases. The importance of hypocitraturia should be considered with regard to bone mass

    Ascorbic Acid (vitamin c) Injection is a sterile solution. Each mL contains: Ascorbic Acid (vitamin c) mg and Edetate Disodium % in Water for Injection qs. Prepared with the aid of Sodium Bicarbonate. Sodium Hydroxide and/or Hydrochloric Acid may have been used to adjust ://   Therefore, preventing ascorbic acid degradation during processing is necessary in order to protect nutritional value and aroma of the juice. Ascorbic acid degradation is a two step process: 1) ascorbic acid is oxidized to dehydroascorbic acid in a reversible reaction and 2) the dehydroascorbic acid is irreversibly hydrolyzed to 2,3


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Role of ascorbic acid on discoloration of strawberry juice and concentrate by Metty Soek-Kioen Poei Download PDF EPUB FB2

Download PDF: Sorry, we are unable to provide the full text but you may find it at the following location(s): (external link)   Level of total anthocyanin in reconstituted blood orange juice was mg/l and gradually decreased with storage time; a 25% decrease for the control and % for the juice fortified with ascorbic acid after 7 weeks of storage ().Regression analysis showed that the rate of decline was about % per week for fortified juice compared to % per week in the :// To describe ascorbic acid oxidation in orange juice under air saturation Manso and others () proposed a kinetic model that considers the degradation of AA to DHA as a 1st‐order reaction, the reconversion of DHA to AA as a 2nd‐order reaction, and DHA degradation to 2, 3‐DKG as a 1st‐order reaction.

However, they pointed out that   Strawberry juice samples were ozonated with processing variables of ozone concentration (–% w/w) and treatment time (0–10 min). Effects of processing variables on anthocyanins (P3G), ascorbic acid (AA) and colour values (L ∗, a ∗, and b ∗) were icant reductions in anthocyanin content (%) and ascorbic acid (%) were observed at an ozone concentration of 7 Fortification increased the half-life of the pigments from to 5 d in concentrate and from 5 to 12 d in juice.

The half-life of ascorbic acid was 2 d in juice samples and ranged from 3 to 10 d ). The mainacidifying agents are citric acid E, erythorbic acid E, ascorbic acid E and glutathione.

The chemical treatments shown in table 1 are often a mix of different molecules, for example an agent of firmness with an antioxidant and an acidifying agent. Each molecule contributes to the prevention of enzymatic Ferulic acid is the most abundant phenolic acid found in cereal grains, which constitute its main dietary source.

The ferulic acid content of wheat grain is ≈–2 g/kg dry wt, which may represent up to 90% of total polyphenols (28, 29). Ferulic acid is found chiefly in the outer parts of the :// Polyphenols play an important role in the sensorial and health-promoting properties of fruits and vegetables and display varying structure-dependent stability during processing and shelf-life.

The current work aimed to increase the fundamental understanding of the link between the stability of polyphenols as a function of their structure, presence of ascorbic acid and fructose and total Sulphur dioxide is more effective against mould spores and bacteria than yeast and also inhibits enzymes etc.

It acts as antioxidant and bleaching agent thus help in the retention of ascorbic acid, carotene and other oxidisable compounds. It also retards non-enzymatic browning or discoloration of the ?id= Citric acid is sold under various brand names such as Ball, Mrs Wages, and many, many other brand names.

It’s good for those who don’t want the taste of either vinegar or lemon in their canned goods. Citric acid lowers the pH without changing the tomato flavor like lemon juice.” [4] Ball Citric Acid product description.

Accessed March   the stability of ascorbic acid in frozen and bottled acerola juice alone and combined with other fruit juices b. Journal of Food Science25 (2), The thermal degradation of ascorbic acid (AA) in orange juice was analysed over in a 20–45 °C temperature range.

Dehydroascorbic acid (DA), pH and browning were also monitored. Small amounts of AA degradation could be described by first order kinetics, but when only low amounts of AA were retained sigmoidal kinetics were clearly ://   Fresh-squeezed orange juice or fresh-frozen concentrate are good sources.

It can cause discoloration. BY IV: Harris ED, Percival SS. A role for ascorbic acid in copper transport. Am J Clin   ascorbic acid content of fruits of puerto rico with data on miscellaneous products. journal of food science10 (1), doi: /jtbx. elmer hansen, george f.

waldo. ascorbic acid content of small fruits in relation to genetic and environmental :// The half-life of ascorbic acid was 2 d in juice samples and ranged from 3 to 10 d in concentrate samples.

Both systems showed changes in chroma and hue angle, but maintained L* values. View 8. Now that both containers have mL of juice, set them on a flat surface and check the ascorbic acid content. Let juice sit out for 6 hours, and check ascorbic acid content at three and six hours. After six hours, dispose of juice.

Temperature 4 degrees C Adjust   a six carbon compound related to glucose. it is found naturally in citrus fruits and many vegetables. ascorbic acid is an essential nutrient in human diets, and necessary to maintain connective tissue and bone. its biologically active form, vitamin c, functions as a reducing agent and coenzyme in several metabolic pathways.

vitamin c is Full text of "Factors influencing ascorbic acid retention in apple juice" See other formats PUBLICATION ISSUED MARCH, TECHNICAL BULLETIN 40 DOMINION OF CANADA — DEPARTMENT OF AGRICULTURE FACTORS INFLUENCING ASCORBIC ACID RETENTION IN APPLE JUICE C P c.3 C.

STRACHAN Summerland Experimental Station " cInlda Ure Rwi^^'cutture SILAS RWABAHIZI, RONALD E. WROLSTAD, Effects of Mold Contamination and Ultrafiltration on the Color Stability of Strawberry Juice and Concentrate, Journal of Food Science, /jtbx, 53, 3, (), ().

1 Introduction. The role of ascorbic acid in food technology, apart from its vitamin properties, can be reduced to the protection of other nutrients which may undergo unfavourable transformations (mainly through oxidation) in the course of the technological process and storage, resulting in undesirable sensory changes in the product (colour, taste, flavour, clarity).

Sadilova, E., Florian, C., Stintzing, D. R., & Kammerer, R. C. (). Matrix dependent impact of sugar and ascorbic acid addition on color and anthocyanin stability of black carrot, elderberry and strawberry single strength and from concentrate juices upon thermal treatment.

Food Research International, 42(8), – CrossRef Google Scholar1 Introduction. Strawberry is among the most widely consumed fruits in the world. The Huelva region in Spain (south western coast of Spain), is the main strawberry cropping area in Europe [], and its production, characterised by high quality fruits, is largely exported to most European countries [].Freshly consumed fruits produced in Spain belong to different strawberry cultivars (Fragaria 2 days ago  Pineapple juice contains a good amount of citric acid, the enzymes in which help clear dead cells and impurities on the skin.

M concentration of citric acid, calculate the percentage composition of lemon juice with respect to citric acid (w/v) hint: %w/v means, how many grams of citric acid would you find in mL of lemon juice -